OWNER’S GUIDE
PIRANHA® RESTAURANT FIRE SUPPRESSION SYSTEM
IN THE EVENT OF FIRE IN THE PROTECTED AREA
1. Evacuate others from the premises. In a loud, clear
voice say: “WE HA
VE A FIRE–PLEASE LEAVE THE
BUILDING CAREFULLY, BUT QUICKLY.”
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2. If the automatic actuation has not yet taken place,
operate the system manually as follows:
• Pull handle or pull ring straight out on manual pull
station with enough force to actuate the fire suppres-
sion system.
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Once the fire suppression system is actuated, equip-
ment to shut off the fuel supply to the cooking appli-
ances will operate.
3. Call the local fire department or emergency number.
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4. Stand by with a K-GUARD® wet chemical hand
portable fire extinguisher.
If you need to use it:
a. Pull pin
b. Stand back 10 ft (3.0 m)
c. Aim at base of fire, squeeze handle and sweep side
to side
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5. After the Fire Department has arrived and their equip-
ment is prepared and ready for action, the Fire
Department may close the water supply valve at their
discretion.
3
CAUTION
!
1. Do not attempt to extinguish a grease fire with a
hand portable fire extinguisher before the Fire
Suppression System has been manually or
automatically actuated.
2. Do not discharge wet chemical agent from the
K-GUARD Wet Chemical hand portable fire
extinguisher unless the fire suppression system
will not operate or a re-flash has occurred.
3. Do not attempt to use a Class ABC
Multipurpose Dry Chemical, CO
2
, or Water type
hand portable fire extinguisher in/on an appli-
ance with burning cooking oil or grease.
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